Fruit tarts. A delicious cream cheese mixture fills a miniature sugar cookie cup and is topped with glazed fruit. Who can say no to that?!
With Mother’s Day coming up I wanted to create an extra-special treat I could surprise my mom with this year. And lucky for me, these delicious fruit tarts are the perfect solution to my problem!
Not only do they taste incredible, but they are beautiful! Just look at the color of all the berries. Yum!
I LOVE this fruit tart recipe. Not just because it’s SO GOOD, but also because of how easy it is to make!
Tips for these fruit tarts
When you are making this fruit tart recipe, there are a few tips to make sure they come out the right size and can be easily removed from the muffin tin.
- Grease the muffin tin really well. I also like to put a little bit of flour on top of the greasing just to help with the removal of the fruit tart.
- Less cookie dough is better. If you use too much cookie dough, your fruit tart will taste like one thick cookie. I like to fill up the muffin tin about halfway with a rolled ball of dough. It’s a small ball of dough, but it will rise and then the center will get indented making it even larger (but with less overall cookie dough becoming a dense bottom.)
- Remove the cookies from the muffin tin almost immediately. Remove the cookies from the oven, press in the centers (I use the back of a teaspoon or 1/2 teaspoon measuring spoon), and then immediately begin working to get them out. I work around the cookies with a butter knife, and slowly coax them out with a spoon. In my experience, the longer I wait to pull out the cookies from the muffin tin, the worse they come out. If they “harden” or cool in the muffin tin, they are near impossible to pull out in one piece.
- Before the cookies have fully cooled, place them all in a large Zip-loc bag. Seal the bag with a tiny bit of heat in them and this will keep your sugar cookies ultra soft. No more hard sugar cookies!
Okay, your mom is so ready to enjoy these on her day already!
More delicious treats:
Miniature sugar cookie tarts with cream cheese filling and glazed fruit topping
- 1 package (17.5 ounces) Betty Crocker Sugar Cookie Mix, + ingredients called for
- 8 ounces full-fat cream cheese, softened
- 1/2 cup full-fat sour cream
- 1 large orange (2 tablespoons orange juice and 1 teaspoon finely grated orange zest)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon orange extract, optional
- 1/2 cup powdered sugar
- Fresh fruit and berries, for topping (such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi, etc.)
- 1/3 cup apricot or orange jam
- 3/4 tablespoon water
Preheat the oven to 350 degrees F and grease + lightly flour a miniature muffin tin.
Prepare the sugar cookie dough according to package directions.
Roll balls of dough that will fill the miniature muffin tin 1/2th the way full. Press into the muffin tin and slightly indent the center and press the dough up the sides.
Bake for 8-10 minutes or until the tops are lightly browned. (This time will obviously vary based on how much dough you have in the muffin tin so watch carefully)
Remove and press the centers down gently with a teaspoon or 1/2 teaspoon measuring spoon. Do not allow too much time to cool as they get harder to pull out.
I like to begin coaxing them out immediately after indenting the center. Use a butter knife to trace around the edges and then help you gently coax out the cookie cup.
Once they are out, further indent the center.
Let cool most of the way and then place in a large Zip-loc bag and seal the bag. This retains a tiny bit of the heat and keeps these cookies ultra-soft.
Beat the cream cheese until soft and creamy (make sure it is softened first.) Beat in the sour cream, the juice + zest, vanilla extract, and orange extract if desired.
Beat in the powdered sugar.
Place in the fridge for at least 25 minutes.
Spoon the filling into the sugar cookie cups.
Place fruit of choice on top.
Combine the jam and water in a small microwave safe bowl and microwave for 15 seconds. With a pastry brush, brush the jam over the top of the tart.
Best enjoyed within a few hours after making to ensure the sugar cookies don't get soggy 🙂
Read the tips in the last paragraph for best results! I tried to scatter them throughout the instructions, but they are in greater depth there.